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Chili Contest.

Last night I went to a Chili Cookoff. Never been to one before. Quite an eye opener. I always thought my Chili was "OK" and I really enjoy it, but Man...... Last night I tasted 200 ways to screw it up! I guess other people are allowed to have their own taste.... but gawd! One was just fried hamburger with tomatoes in it, some tasted like ketchup, one had Tequilla and Chocolate in it [I wanted to tell him the tequilla should be on the side], one green variety honestly tasted like the lid fell off the cumin when they tried to add a bit. But I did find alot of tasty ways to eat raw and cooked Jalapeno's, and when I woke up this morning I was really bummed because I thought I had the flu. Soon as I sat on the pot I remembered the chili's and now I feel much better .

All in all I decided that I am a much better cook than the average guy with at least a hint on how to use seasonings and ingredients.

My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
Walter Matthau

I've been to a few chilli cook offs and yes some people need to be told they can not cook. The latest was at Grainger. The employees cooked it and the customers ate it. Most was pretty good but some was just terrible.

I make my own chili seasonings each fall. We grow chili peppers, habaneros, jalapenos, cayene, banana peppers, green bell peppers, and onions--dry them in the dehydrator (that's quite fragrant!) and then grind them all up together. That along with the tomatos that I can--makes pretty tasty chili. My husband likes it much hotter than I do but this concoction is plenty hot enough!

Do not argue with an idiot. He will drag you down to his level and beat you with experience.

My sunday school class has a chili cook off every year. I've won twice and come in second or third every other time. Economics determine wether or not I put beans in my chile. If money's tight, the beans go in, if money's good, the beans stay in the pantry. My biggest problem is not using anything like a recipe. I can't seem to make it the same way twice!

Never knock on Death's door. Ring the bell and run, he hates that.

Views expressed here are my own and not neccessarily those of any company I am affiliated with.

I tried to recreate original chili like a cook might make on a trail.
They had to use stuff on the hoof or dried food.

So they had beef
Onions
Garlic
Beans Pinto or reds. I find kidney too mealy and like red beans better. I want to try some heritage beans that might have been used in the 1860's like soldier beans
Stock
Chili

No tomatoes as they weren't available.

I do deep fry the beef for only till it changes color as it will be very tender and I don't have to cook it all day. Old Chinese trick.

I find this to be my favorite and I only make it this way now. Plus it's fast
oh oh I forgot to add the green chili's.

The meat is the trick. You can add all the spices and beans and tomatoes but the meat is critical. We like to take a trim brisket, slice into bite size pieces and cook in the pot first to get a good browning. Then add all the rest of your choice of ingredients and simmer till done. Then put in frig and bring out the next day and heat again. This marriage's all the flavors and it just taste great I think. The meat is tender and it goes great with BEER !